Beetroot and Carrot Soup with Coconut Cream

Lovely, light but filling beetroot and carrot soup beautifully done by mum. :) Beetroots are very healthy with a lot of vitamins and their leafy greens are the most nutritious. Apart from being healthy, they are very tasty and together with carrots make a perfect marriage since the carrots give a nice sweetness. Carrots also have a lot of carotene which is also a very nutritious component. It has a velvety taste from the beets which I really like and very is very substantial as some may think that cream soups are not enough or not too filling. Also added is coconut cream which makes it very smooth and creamy.

Beetroot and Carrot Soup with Coconut Cream
  • 4 beetroots
  • 2 carrots
  • 5 garlic cloves
  • 1 onion
  • 1 tbs coconut oil
  • 165ml coconut milk
  • 4 cups water or more
  • 1/2 cup parsley

Cooking Directions
  1. -Fry onion and garlic in a large pan.
  2. -Add the diced beetroots and carrots to the frying in coconut oil.
  3. -Add water to fill the whole pan and season before getting to a boil.
  4. -As it boils, leave to simmer until the beets and carrots are very tender to cream up with a hand mixer and when this is done, add the coconut cream.
  5. -Serve with a bit of chopped parsley and a little cream on top.

Original Recipe by our fellow sister Meredith Gresham.

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